Leftover Pasta Frittata

Name: Leftover Pasta Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound leftover pasta; 6 eggs; ½ cup hard cheese (such as parmesan and/or cheddar, grated); ⅓ cup melting cheese (such as mozzarella, grated); 3-4 tablespoons cream; 2 tablespoons fresh parsley (chopped); Salt and pepper; 1-2 tablespoons butter or olive oil

Growing up, leftover pasta was always transformed into a frittata which was a crowd-pleaser and my mother's specialty. It's delicious, easy to assemble in 30 minutes, and works with any pasta, especially leftovers. Bake it as creamy and cheesy as you want it.

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Top view of black skillet with pasta frittata topped with parsley on a beige striped cloth.

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Pasta and egg dish

This frittata is a hearty way of using leftover pasta.

It has eggs and different types of cheese, so you get the flavor and soft, creamy bites.

At my house, we loved the frittata (or tortilla, as we call it) that appeared at the table the next day after a pasta meal.

Adding eggs and cheese made this a leftover dish we eagerly looked forward to.

When your mother doesn't cook, lunch and dinner can be pretty challenging. And not always something to look forward to, lol. But this is a star dish of hers, that also works amazingly well with leftover tomato sauce pasta.

Difference between frittata and tortilla?

The tortilla is crusty on both sides. After the bottom is cooked to a golden brown, the whole thing is flipped over (with a special skillet or the aid of a plate or a flat pot lid) and returned to the skillet to finish cooking.
Let me tell you, there was much pride in how well you flipped the tortilla back then, just like with pancakes. It's of Spanish origin.
A frittata is finished in the oven, which makes it oh.so.simple!
So the tortilla crust is similar on all sides, and the frittata has a smooth bottom, but the top is irregular and usually less crusty. It hails from Italy.

Can I make it ahead?

Yes, you can. It keeps well for several days in the fridge, well covered or in an airtight container to prevent dryness.

Can I freeze pasta frittata?

This is a great dish to make and freeze!
Similar to what we suggest when making our homemade quiche recipe, you can have one in the freezer and pop it in the oven (medium, 350°F/180°CC) for a last-minute frittata dinner. Or lunch.
Always wrap it well. I recommend first plastic wrap and then aluminum or use a freezer-safe container. It lasts a month, sometimes more.

What add-ins can I use?

Vegetables and deli meats: If you have roasted or leftover veggies (mushrooms, tomatoes, red peppers, onion, etc), you can add them to the egg mixture. Chopped spinach, arugula and fresh basil also go well.
The same goes for ham, bacon or pancetta and other meats that you think go with the pasta you're using.

What type of pasta is good for a frittata?

Use any combination of pasta shape and sauce you have. I have also used corn and tomato pasta, jalapeño arugula pasta, spaghetti with tomato sauce or meatballs and other types of leftover sauced pasta.

Slice of pasta frittata on a light blue plate with cast iron skillet in the background.

Ingredients

Pasta: leftovers or fresh, they all work. I used leftovers from the Charred Corn Asparagus Spaghetti.
Binding agents: we need to add eggs to bind it all together. This recipe uses cream for richness and creaminess.
Seasonings: it is essential to add a nice dose of salt, pepper, herbs, spices, or whatever suits your taste buds. If the cheese is too salty, you must go easy on the extra salt. Besides that, even if your leftover pasta is well seasoned, you're adding many extra ingredients, so don't skimp on flavor.
Cheeses: it adds lots of flavor. Consider the cheeses you use and adjust the salt in your seasoning.

Surface view of parsley-topped frittata on a cast iron skillet.

How to make pasta frittata

Mix all the ingredients in a bowl before adding them to the skillet. A cast-iron skillet is fitting for this type of dish, but you can use a stainless steel skillet or a baking dish.

Cook it on the stove and finish it in the oven. That's pretty much it.

Feta cheese added to spaghetti in a white bowl.

Start with the add-ins: use whatever leftover pasta you have (I love it with tomato sauce also), and add the cheeses and herbs if using. Season it well!

Mixing spaghetti with eggs in a bowl with a fork. Close up image.

Add eggs: beat eggs in a separate bowl and add to the spaghetti, or make a well in the center, add the eggs, and mix with a fork. Check seasonings.

Cheese, asparagus, and parsley topped pasta frittata mixture in a dark skillet before baking.

Cooking it: cook first on the stove until a light crust develops. Scatter cheese over it and finish it in the oven.

Vintage Kitchen Tip

As with any egg-based recipe, you can have it more or less baked, juicy, and not dry. So take that into account when you take it out of the oven. It should still slightly jiggle in the center.

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Close up of baked pasta frittata with parsley in a cast iron skillet on a beige surface.

Leftover Pasta Frittata

Author: Paula Montenegro

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Growing up, leftover pasta was always transformed into a frittata and was a crowd-pleaser. My mother's specialty, it's delicious, easy to put together in 30 minutes, and works with any type of pasta. Bake it as creamy and cheesy as you want it.

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Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Course Pasta - Eggs

Ingredients

▢ 1 pound leftover pasta
▢ 6 eggs
▢ ½ cup hard cheese, such as parmesan and/or cheddar, grated
▢ ⅓ cup melting cheese, such as mozzarella, grated
▢ 3-4 tablespoons cream
▢ 2 tablespoons fresh parsley, chopped
▢ Salt and pepper
▢ 1-2 tablespoons butter or olive oil

Instructions

Preheat oven to 350ºF (180ºC).
In a large bowl mix eggs, cream and seasonings.
Add pasta and half of the hard cheese and all of the melting cheese.
Season with salt and pepper to taste.
Melt butter or oil in a cast iron skillet over low heat.
Add the egg/pasta mixture and let cook without stirring for about 8 to 10 minutes.
Scatter the extra cheese on top.
The egg will start to cook on the outside, but the middle will be very wet still.
Transfer the skillet to the oven and bake in the middle rack for 7 or 8 minutes, until the middle is almost firm. Set the oven to broil and the temperature to 400ºF (200ºC).
Broil it for 5 more minutes so the top begins to set, or until you feel it's done to your liking, some people like it well done.
Remove carefully using oven mitts or a thick kitchen towel , add chopped parsley and serve.

Notes

Eggs: there's no need to beat the eggs too much, it's more of a thorough mixing. We don't want the frittata to rise and fall too much, as you would a souffle or dutch pancake.

Seasonings: it is essential to add a nice dose of salt, pepper, herbs, spices, whatever is your jam. Even if your leftover pasta is well seasoned, you're adding a lot of extra ingredients and it will water them down.

Variations: you can use any leftover pasta (with tomato sauce it makes a fantastic frittata) and other cheeses. I like to use soft like goat cheese or mozzarella, but really, any cheese you love works. If using hard cheeses grate them for easier melting.

Individual servings: you can use 1-serving ramekins for a different presentation.

Cuisine International

Keyword pasta frittata

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Comments

5 from 2 votes